These vegetable eggplant pizzas are a fun way to eat pizza and a great option for a light dinner or to serve as an appetizer. To make this super quickly like me, Make this easy by using already made tomato sauce and top with vegetables or mix it up with other creative toppings like olives or caramelized onions. These gluten free mini pizzas are ready in 30 minutes and are vegetarian.
For this recipe, you will need:
- Air Fryer: times may vary for cooking with different air fryers so you may need to adjust timing to fit yours
- Eggplant: choose an eggplant that is medium size and cut the round slices so they are as even as possible
- Salt: this is used to help remove the water from the eggplant so they cook well
- Olive Oil: I like to use EVOO (extra virgin) because it’s not refined or processed
- Tomato Sauce: I use a clean marinara sauce so make sure and check the ingredients in yours because sugars can oftentimes sneak in. You can make your own tomato sauce as well if you have additional time!
- Toppings: options are endless and you can chop up most vegetables you have in your fridge, top with cheese like feta or goat cheese, or throw on capers, olives, or caramelized onions
Tips:
- Try a variety of topping such as olives, onions and tomatoes for a Meditteranean style pizza
- Instead of marinara or tomato sauce you can use pesto or chimichurri sauce
How to cook in the oven:
- Preheat oven to 400 degrees and line a baking tray with parchment paper
- Cut eggplant according to the instructions below.
- Sprinkle salt over eggplant and let sit for 10 minutes, then coat with olive oil and cook for 15 minutes
- Remove from oven, turn the eggplant over, and add marinara and cooked vegetables (I would recommend lightly cooking any vegetables for this method) and any cheese and return to oven and cook for another 10-12 minutes
How to Store:
- Store in a sealed airtight container in the refrigerator for up to 2 days!
Other eggplant recipes to try:
Eggplant Pizza Bites
Cooking & Baking Supplies
- Air Fryer
Ingredients
- 1 large eggplant, cut into 1 inch thick slices
- salt
- 2-3 tbsp olive oil
- 1-2 cups tomato sauce
- Toppings: goat cheese, kale, spinach, bell peppers, zucchini
Instructions
- Cut the top and bottom of the eggplant and discard those pieces. Then slice the eggplant into ½ inch rounds without removing the skin.
- Sprinkle salt over all of the eggplant rounds and let them sit for 10 minutes.
- Pat eggplant dry and then brush on olive oil on the front and back of these to fully coat them.
- Preheat the air fryer to 400 degrees for 4 minutes.
- Line the bottom of the air fryer with a piece of tinfoil leaving a couple holes exposed (or coat air fryer base with oil) and add eggplant. You may need to do a few rounds of cooking since you don’t want the eggplant rounds to overlap.
- Cook the eggplant for 6 minutes, then flip each round over and cook for 3 minutes more. Then, top each round with marinara sauce and any toppings (cheese, veggies, leafy greens) and cook for another 4-6 minutes.
- Remove the eggplant from the air fryer and repeat until all of it is cooked and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
